
This delicious no-bake recipe comes courtesy of Merilin over at Almost Zero Waste (@almostzero_waste). Perfect as a pre-or-post workout snack, each bar contains 120kcal and a whopping 10g protein per serving. You can also store a batch for up to 2 months!

Bars
45g Oat Flour
25g Peanut Flour
25g Date Syrup
25g Tahini
150ml Soy Milk
10ml Melted Cacao Butter
60g Peanut Flour
50ml Date Syrup
10ml Melted Cacao Butter
Storage
Kcal: 120
Fat: 4.2g
Carbs: 9.7g
Protein: 10.4g
Step 1: Combine 95g Vitally Vegan Protein Powder, 25g Peanut Flour and 25g Oat Flour in a bowl.
Step 2: Then, add 25ml of Date Syrup, 25g Tahini and 150ml Plant Milk
Step 3: Add 12ml of melted Cocoa Butter and 20g more Oat Flour. Mix until everything is well combined. The mixture shouldn't be too sticky and it shouldn't get all over your fingers.
Step 4: Once everything is combined, transfer to a small container.
Step 5: For the peanut caramel, add 80ml of Plant Milk into a glass and then add 60g Peanut Flour, 10ml Melted Cocoa Butter and 50ml of Date Syrup. Mix everything until you have a thick, caramel-like sauce.
Step 6: Add it on top of the protein bars and put into the freezer for 3-4hrs.
Step 7: After that, cut into 12 bars. Each will have approx. 10g protein and 120kcal.